香滑黃豆蓉 Daal Makhani is a rich and creamy lentil dish that hails from the Punjab region of India. It is a popular vegetarian delicacy known for its indulgent flavors and velvety texture. Daal Makhani is made from a combination of whole black lentils (urad dal) and kidney beans (rajma), which are slow-cooked with aromatic spices and finished with a touch of cream or butter.
To prepare Daal Makhani, the lentils and kidney beans are soaked overnight and then cooked until they become soft and tender. In a separate pan, a blend of onions, garlic, ginger, and tomatoes is sautéed in oil or ghee until they turn fragrant and caramelized. A medley of spices such as cumin, coriander, turmeric, and garam masala is added to the pan to enhance the flavors.
The cooked lentils and kidney beans are then added to the pan, along with water or vegetable stock, and simmered for an extended period to allow the flavors to meld together. Towards the end, a dollop of cream or butter is added to the dish to create a rich and creamy consistency.
Daal Makhani is typically served with naan bread, roti, or steamed rice. It is a comforting and satisfying dish that is enjoyed in both casual and celebratory settings. The combination of creamy lentils, aromatic spices, and smooth texture makes Dal Makhani a beloved favorite among Indian cuisine enthusiasts.
